Delicious breakfast-inspired baked mushrooms that could be eaten at any time of day. Vegetarians can use veggie sausages and omit the bacon.
Ingredients
- 6 very large field mushrooms
- 75g butter, at room temperature, plus extra for greasing
- 1 heaped tbsp chopped fresh
- thyme leaves
- 4 pork and herb sausages, skinned
- 100g smoked bacon lardons
- 1 beef tomato, cut into small dice
- 6 tbsp coarsely grated Cheddar
Method
- 1. The night before, remove the mushroom stalks and chop finely. Clean the caps and place gill-side up in a lightly greased roasting tin. Mix the butter, thyme and some seasoning and spread over each one. Scatter with the stalks.
- 2. Pull the sausagemeat into small pieces and pile onto the mushrooms with the lardons and tomato. Season lightly, cover and chill overnight.
- 3. The next morning, preheat the oven to 190°C/fan170°C/gas 5. Bake for 15 minutes or until the bacon and sausage are lightly golden and the mushrooms have softened. Remove, sprinkle each mushroom with cheese and bake for a further 5 minutes.
Nutritional info
Per serving: 307kcals, 27.7g fat (14.8g saturated), 10.5g protein, 3.6g carbs, 1g sugar, 1.7g salt
Chef's tip
Each mushroom should be 11-12cm across – if you can’t get them this big, serve 2 each.